Rachel Allen's chicken and bacon casserole

My mum always put a splash of brandy in her chicken casseroles, so there’s always a great sense of nostalgia when I add it to the pan. Brandy brings a little luxury to the chicken and bacon, which already have a wonderfully rich depth of flavour. My children love it, and I keep them and their friends happy with bowls of casserole and creamy mashed potato.

SERVES

4-6

COOKING TIME

1 hour

INGREDIENTS

1 x 1.5kg-2.25kg chicken, jointed into drumsticks, thighs, breasts and wings (ask your butcher to do this for you)

METHOD

Preheat the oven (if not cooking the dish on the hob) to 150C/300F/gas 2.

Place a large saucepan or casserole dish on a medium-high heat and allow to get hot. Season the skin side of the chicken pieces with salt and pepper, then pour the olive oil into the pot and add the chicken pieces, skin side down.

Season the other side of the chicken with salt and pepper and cook for three to four minutes on each side or until the pieces are golden. Remove the chicken pieces from the pot (keeping it on the heat) and set aside.

Add the bacon and toss in the pan or dish for four to five minutes or until golden, then tip in the leeks and sauté for another minute before adding the brandy and stock, the browned chicken pieces and the sprigs of thyme.

Bring to a gentle boil, then cover with a lid, turn the heat down to very low and leave to simmer on the hob or cook in the oven (if using) for 20 to 30 minutes, or until the chicken is cooked (the flesh white all the way through).

Transfer the chicken, bacon and leeks to a large bowl, discarding the sprigs of thyme, and cover with a plate or saucepan lid to keep warm.

Pour the cream into the juices in the pot and boil for four to five minutes, uncovered, until slightly thickened. Add the chopped thyme and season to taste with salt and pepper, then tip the chicken, leeks, bacon and any juices into the sauce.